You can make this salad the night before and save yourself last minute preparation time!

1 c. red wine vinegar

1 c. sugar

1/2 c. olive oile

1 tsp salt

16 oz. frozen or fresh shelled peas, cook for 3 minutes

2 small sweet onions, thinly sliced

1 2-ounce jar chopped pimiento

1 red bell pepper, cored, seeded, and chopped

1 1/2 c. thinly chopped celery

Bring the vinegar and sugar to a boil in a medium saucepan. Add the oil and salt and set aside to cool. Add the peas, beans, onions, pimiento, bell pepper, and celery. Transfer the mixture to a bowl, cover with plastic wrap and marinate in the refrigerator for 24 hours. Drain and serve.